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Wednesday, April 14, 2010

Corn and Edamame Succotash - Outdoor Wednesday

...and for Outdoor Wednesday, covered bridges.

More covered bridges of Lane County Oregon can be seenhere.From the kitchen of One Perfect Bite..."Sufferin' succotash!" I loved it as a child when it was made with lima beans and I love it now when it's made with edamame. American Indians taught the colonists how to make this dish. We can be pretty certain that they didn't use lima beans in those early versions because the beans, brought here by Europeans from South America, weren't native to North America. They did, however, have other types of beans at their disposal and they used used what was locally available. Over time, other regional additions were made to the mixture. Purists, and I happen to be one of them, insist the dish should be made only with corn, shell beans, butter and cream. Unfortunately, it had been so ineptly prepared and served, that millions remember it as the bad joke that sat in a cafeteria steam table throughout much of the 20th century. Efforts to improve its flavor led to the addition of other vegetables and it became a hodepodge of waring elements. We owe the green movement and its push for simplicity for restoring the dish to its original elements. The only trick to preparing succotash is to make sure the vegetables are cooked, but still retain a bit of crispness. Undercooked they are like rabbit pellets and overcooked they are like mush. The use of edamame has taken a nice dish and made it really special. This is the kind of supper that I make for my self when Bob is traveling. It's very easy to do and quite delicious. Here's the recipe.

THis dish reminds me of New Zealand, and also looks very English. I wander what the native American used before cream and butter were available. In New Zealand too many Maori dishes have been adapted by the addition of cream and butter.

I'm a great fan of edamame, never thought to pair it with something else to make a salad! I'll have to try this. And by the way, thank you for sharing pictures of the bridges, they look beautiful and peaceful.

This is going on my make soon list, Mary! I love the looks of this and it's so healthy!And for another very good reason. One of my favorite salads is made with corn, edamame and green onions. It's roasted in the oven for 20 minutes, then dressed with a little red wine vinegar, fresh basil and tomatoes. Saw Alton Brown make it last year and we've been eating it ever since!

Firstly, thanks for visiting my blog and for your kind comments. Edamame is wonderful and I always have some frozen ones in the freezer. The are best minimally cooked like in your succotash. What a wonderful side dish!

It's lovely country out there and those covered bridges are so charming. We've driven through Idaho and Washington but not Oregon. Will have to make another trip out west sometime :)

Hi Mary. Gorgeous photo of the corn and edamame succotash. I wish I could get myself to like edamame. I feel like I'm the only person in the world who doesn't love it. This beautiful salad would convince me to give it another try.

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